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Basic Meatball Recipe Recipe

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This recipe for Basic Meatball Recipe, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Tuesday, January 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs of lean ground beef
1 egg beaten
1 cup finely ground seasoned bread crumbs
1/4 cup of milk
1/2 cup of water
4 tbsp of parsley
1 small onion finely minced
2 tsp of onion powder
2 tsp of garlic powder
2 tsp of kosher salt
1 tsp of pepper
1 clove of fresh garlic finely chopped
1 cup of Reggiano Parmesan or Romano cheese

Directions:
Directions:
Whip egg with fork, pour over ground meat in a large mixing bowl. Wash hands thoroughly and mix the egg into the meat. Then mix in the onion and fresh garlic. Mix all dry spices in with bread crumbs and cheese in a separate bowl. Sprinkle the dry mixture evenly over the meat a little at a time, thoroughly mix into meat with your hands. Then pour the milk and water in 1/2 at a time until the meat is moist and can form into balls. If necessary add a Tbsp. or water at a time until it feels right to you.

You can drop raw into boiling sauce for spaghetti or the tangy meatball recipe in this book. For other recipes, like wedding soup, or Swedish meatballs, bake in a 350 oven for 10 minutes before cooking in sauce. You can make all different sizes and store in freezer until you need them.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The right amount of moisture in any meatball is key to a non rubbery ball of meat. It's a feel in your hand that the meat is moist but not so moist it can't be formed into balls. The meat should have a bit of a gloss to it but still be in tact. Add your water a bit at a time! Too much water will make the meat fall apart! Makes 30 average sized meatballs for spaghetti or 75 cocktail meatballs.

 

 

 

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